Do sauces, condiments and seasonings contribute important amounts of nutrients to Australian dietary intakes?

Abstract

Background Dietary assessment commonly focuses on particular foods/food groups as indicators of overall dietary intake. Accompaniments such as sauces are not often a focus. The present study describes daily intakes of sauces, condiments and seasonings (SCS) using the most recent Australian National Nutrition and Physical Activity Survey (NNPAS), as well as the contribution to total energy and selected nutrient intakes. Methods NNPAS dietary data were collected by one 24‐h recall for 12,153 individuals aged ≥ 2 years (53% female, 29% aged 31–50 years). SCS (i.e., any food items not normally consumed as a food itself, consumed as an addition to a dish after cooking/preparation to enhance flavour) were identified/coded within the dietary data and reported in terms of how they were consumed, primary composition, and contribution to total daily energy and selected macro‐ and micronutrient intakes. Results Most participants (85.1%) reported consuming at least one SCS on the day of the recall (median [interquartile range], 2 [1–4]). SCS were predominantly consumed within main meals (breakfast, lunch, dinner) (73.9%), and were predominantly sugar/sugar products (e.g., white sugar) (35.0%), or fats and oils (e.g., butter) (25.9%). SCS contributed a median (interquartile range) of 3.8% (1.1–7.9) of total energy, 5.3% (0.0–15.5) of fat, 2.3% (0.1–6.6) of carbohydrate and 0.2% (0.01–1.2) of protein intake. SCS made the largest contribution towards vitamin E (females median 3.6%; males median 3.4%) and sodium intakes (females median 3.0%; males median 2.9%). Conclusions Although SCS contribute a small proportion of total energy and nutrient intakes in the Australian population, the contribution is more substantial for some nutrients and population groups.

Happy Little Vegemites™! An analysis of the contribution of yeast extract spreads and tomato‐based sauces to nutrient intake adequacy in Australia

“…Although typically consumed in small quantities, sauces and condiments are often high in one or more macro-or micronutrient (e.g., sodium) and therefore could be important in terms of contribution to nutrient intake adequacy or excess. 2 Previously reported sauce, condiment and seasoning intakes among adults using 24-h recall data from the most recent Australian National Nutrition and Physical Activity Survey (NNPAS) identified that 85% of the sample (n = 12,153) consumed sauces, condiments and or seasonings on the recall day. 2 Although the contribution to overall energy intake was small (3.8%), the contribution to intakes of certain nutrients was notable, including a median 3% of total sodium intakes.…”

“…2 Previously reported sauce, condiment and seasoning intakes among adults using 24-h recall data from the most recent Australian National Nutrition and Physical Activity Survey (NNPAS) identified that 85% of the sample (n = 12,153) consumed sauces, condiments and or seasonings on the recall day. 2 Although the contribution to overall energy intake was small (3.8%), the contribution to intakes of certain nutrients was notable, including a median 3% of total sodium intakes. This is potentially a concern given the average Australian adult consumes twice the suggested dietary target of 2000 mg of sodium per day.…”

“…5 These were previously identified as being commonly consumed. 2 Aside from being high in sodium, tomato products including tomato sauce (i.e., ketchup) can be high in lycopene and beta-carotene. 6 Lycopene and betacarotene are carotenoids that have antioxidant properties in the body.…”

Novel approaches for assessing dietary intake and behaviours

“…For example, sauce and condiment use is often overlooked but may contribute small but significant amounts of energy, fat, carbohydrate and sodium to diet intakes. 7 Portion size estimates can be enhanced using photographic atlases to give examples to study participants. These atlases need to be population appropriate to be effective.…”

“…These can arise due to under‐reporting, problems of portion size reporting and complete omission of some food items from the records. For example, sauce and condiment use is often overlooked but may contribute small but significant amounts of energy, fat, carbohydrate and sodium to diet intakes 7 . Portion size estimates can be enhanced using photographic atlases to give examples to study participants.…”